Our Salted Butter Caramel Ice Cream with Caramel “Chunks”
Things have been quiet over here. Our ice cream making has been on hiatus this summer as we packed and moved into a new apartment (with a bigger kitchen and plenty of freezer space in the basement!). While we have not been making ice cream, we have indulged in some frozen delights, which inspired the flavor we made recently.
Ben & Jerry’s Euphoria-Lock via aspiringauteur / brain-food.
To most people ice cream is not a big deal, but others will defend the frozen treat with their life. Ben & Jerry’s has come up with what appears to be a simple solution: the Euphoria Pint-Lock. This is a plastic three digit pad lock that protects your precious pint from roommates and children that might be scheming to eat all of your delicious ice cream in the middle of the night.
But how well does it work?
Fresh peppermint purchased from the farmers market.
The farmers market has been kicking the past couple weeks, and we like cooking things that are in season. We will shortly be working our way through the various fruits that the Northeast has to offer (in various forms), but as of a couple weeks ago fruits were still scarce. The ice cream cake at Allswell inspired us to do a clean, simple, refreshing mint ice cream. After all, herbs are abundant at the market right now.
Mint Ice Cream between Salt & Pepper Mini Chocolate Cookies.
When thinking about mint and mint ice cream, we could not help but think of chocolate and how to incorporate that into our ice cream without taking away from the simple beauty of mint ice cream on its own. Chocolate shavings and mini ice cream sandwiches were our solutions. The perfect recipe for one bite ice cream sandwiches that I adapted from Dorie Greenspan‘s World Piece Cookies for Salt & Pepper Chocolate Cookies follows.
The “Cold Wave” ice cream log
We remember ice cream cakes from growing up in the 1980s. Tom’s family got birthday cakes from Dairy Queen, but Kira and her father got Carvel chocolate ice cream cakes from the Publix freezer on their shared birthday. It has been a long time since either of us enjoyed a proper slice of ice cream cake. Brady got Tom a “Cold Wave” ice cream log from Baskin Robbins for his birthday last year. It’s not really cake shaped, but comes pretty close.
Last week at Allswell in Williamsburg they had a black mint chocolate ice cream cake on the menu. Of course we had to try it.
Bags of roasted coffee beans at Porto Rico Importing Co, Williamsburg Brooklyn
Our pal, Brady, has long expounded on the virtues of San Francisco ice cream shop, Humphry Slocombe, exclaiming that we have to vacation there just for the ice cream. Luckily, Mimi told us that they just published a compendium of their recipes, Humphry Slocumbe Ice Cream Book. They make the French style ice cream with an egg custard base, something which we haven’t done so far on this blog. We decided to use one of their recipes as a jumping off point for our own.
This ice cream tastes great with any classic doughnut. This marble cruller is from Peter Pan Bakery in Greenpoint, Brooklyn.
The San Francisco based Blue Bottle Coffee opened a Brooklyn outpost in 2010. While Kira is not a ‘coffee person’, she will indulge in the extremely caffeinated delight that is their New Orleans style Iced Coffee. Humphry Slocombe collaborated with Blue Bottle to dream up a Vietnamese Coffee Ice Cream, which we use loosely as a starting point for our own New Orleans Coffee Ice Cream.
It’s a special occasion whenever family comes into town. Tom’s mom came into town for a short visit and wanted to make ice cream with us. While her favorite flavor is plain vanilla, we decided to add another layer of complexity to the flavor by adding bourbon to the mix. While we think it’s just grand, if you aren’t feeling boozy, just omit the bourbon altogether. You’ll still have a delicious spoonful to enjoy with pie, cake, etc. without fussing with the additional steps.
This is part two in our series of pizza appropriate savory ice creams. There was a point where we were just throwing out delicious herbs and thinking about how they were best used in savory foods. Browning sage in butter is one of the first steps in making an excellent Thanksgiving meal. And browned butter is just plain delicious and decadent.
The three important flavor components to our ice cream sandwiches
However, butter is not high on the roster of common ice cream flavors. It does play an important role in a great proportion of sweet baked goods, so we knew there had to be something to it. We were kind of clueless on how to make a browned butter into an ice cream component. Luckily, Jenni’s Splendid Ice Creams has a “Brown Butter Almond Brittle Ice Cream” that acted, very loosely, as our guide to this butter alchemy. We made a couple changes, namely lowering the amount of butter (she uses three sticks!) and the addition of some lemon zest and the substitution of light brown instead of white sugar. The results are surprisingly sweet and just the right amount of buttery.
After tasting the ice cream, we thought it would pair nicely with a shortbread, another dessert that prominently features butter. The recipe for a favorite Earl Grey Tea shortbread, which naturally highlights compliments the hints of citrus, follows the ice cream recipe. These ice cream sandwiches are like a butter explosion!